Chocolate Peanut Butter Cupcake – every single thing you love about chocolates and peanut butter is all in one cupcake. Sinfully decadent. Best for all occasions like birthday party, baby shower, special gathering or even childrens party. These are so tempting!
Chocolate Peanut Butter Cupcake
For the Chocolate Cupcakes
3/4 cup all purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup buttermilk
1/3 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract
For the Peanut Butter Buttercream
1/2 cup granulated sugar
2 large egg whites
1/8 teaspoon salt
12 tablespoons softened unsalted butter,
cut into 1/2-inch pieces
1 cup peanut butter
2 teaspoons pure vanilla extract
For the Chocolate Coating
8 ounces semi-sweet chocolate, finely chopped
1 1/2 tablespoons vegetable oil
Heat oven to 176°C (350 degrees F). Line muffin pan with 10 paper cups.
In mixing bowl combine flour, cocoa, baking soda, and salt. Set aside.
In another large bowl, mix sugar, buttermilk, oil, egg, and vanilla until smooth. Add dry mixture and fold gently until smooth. Pour batter evenly into each cupcake cups.
Bake 25 minutes or until toothpick inserted in center is clean. Let it stand in pan for 10 minutes to cool and then transfer cupcakes to wire rack. You must let it cool completely.
Meanwhile, prepare the buttercream frosting. Mic sugar, egg whites, and salt in bowl of electric stand mixer.
Using double broiler: Place bowl over pan of simmering water. Gently whisk until mixture registers 160 degrees F on instant-read thermometer.
Quickly transfer bowl to electric stand mixer. With whisk attachment, whip on medium-high speed until mixture resembles consistency of shaving cream.
Over medium speed, add butter one piece at a time, until combined and creamy.
Whip in peanut butter and vanilla, and beat until smooth.
Pour buttercream to pastry bag fitted with a plain 1/2-inch tip (#808).
Decorate and pipe 1/3 cup frosting onto each cupcake. Chill cupcakes in refrigerator until buttercream is completely firm, about 1 hour.
When the cupcakes have chilled, make the chocolate coating. Pour oil and chocolate in a medium bowl and melt over a pan of gently simmering water.
Mix until chocolate has melted and mixture is smooth. Pour to a large coffee mug.
Holding cupcake by the bottom, carefully dip into the chocolate. Be sure to submerge all of the buttercream.
Pull up and hold for a few seconds to let excess chocolate drip off. Transfer to cooling rack and repeat with remaining cupcakes.
Before serving, let cupcakes rest a few minutes so chocolate can set. Enjoy!
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